- 875g chicken livers
- 210g finely chopped onions
- 640g good quality butter
- 200ml white wine
- 3 eggs
- 50ml port
- 50 ml brandy
- 3 sprigs of fresh thyme
- 1 bay leaf
- milk for soaking the livers
Place the livers into a cermaic dish and pour over milk until just covered. Allow to sit for 30 minutes, then drain and wash and set aside until required.
Melt the butter and set aside until required.
Place a large non stick flying pan over a medium head and add 1 tablespoon of the butter. Place the onions, thyme and bay leaf into to saucepan and cook for 2 to 3 minutes or until onions are soft. Turn up the heat and add the port, white wine and brandy, simmer until the mixture is dry. Turn off the heat, remove the thyme and bay leaf and set aside until required.
Place the livers into a blender and puree. Add the eggs, onion mixture and blend until well combined. With the motor running, slowly and gently pour in the melted butter. Blend until smooth.
Pass the liver mixture through a fine sieve and season with sea salt and cracked pepper.
Place the mixture into a terrine mould and then place the mould into a water bath. Cover the water bath with foil and cook for 30-35 minutes.
Allow to cool, set over night in the refridgerator and then turn out, slice and serve. Delicious with muscatels, brioche, poached fruit or Bitton Orange Jelly!